Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Mutton/lamb Korma is one of the most popular side dish in India, but the method and style of preparation varies from home to home. Coconut and cashew gravy makes this dish so rich and aromatic spices gives so much flavor at the same time.Kerala style mutton kuruma (Mutton in cashew and coconut milk)

Like other curries , we don’t use red chili powder in the kurma. Green chili and black pepper gives the hot kick and you can adjust them as you prefer.This recipe is from my sister and taste of  – Kerala porota and mutton kurma combo she used to make still there in my mouth. They very well go with ghee rice, batoora, Parathas  , vellayappam and chapathis too.

This recipe was there in the draft for very long time. I was busy with shifting to new house and some back-end work is going on to make my precious space better for both my readers and myself. Hope I can finish them at earliest. Kerala style mutton kuruma (Mutton in cashew and coconut milk)

Do try this recipe and lemme know your feedback. Hope you will love it as much as we do.

Ingredients :-

  1. Mutton – 600 g (Preferably with bone)
  2. Oil – 2 table spoon
  3. Cinnamon Stick
  4. Cardamom – 2 to 3
  5. Cloves – 2 to 3
  6. Bay leaf – 1
  7. Ginger Garlic paste – 2 tea spoon
  8. Green chili – 3 to 4 (or as per taste)
  9. Onion – 2 medium
  10. Tomato – 1 medium
  11. Coriander powder – 1 1/2 tea spoon
  12. Turmeric Powder – 1/4 tea spoon
  13. Pepper powder – 1/2 tea spoon
  14. Cashew nuts – 8 to 10
  15. Coconut milk – 3/4 cup
  16.  Salt – taste
  17. Coriander leaves – to garnish

Direction :-

  1. Clean the mutton and keep aside.
  2. Soak the cashew nuts in hot water at least for an hour.
  3. Heat oil in a pressure cooker or a thick bottom pan and add whole spices – cinnamon, cardamom, cloves and bay leaves.
  4. When the spices changes its color slightly (don’t burn it), add ginger garlic paste and chopped green chili and saute for a minute or so, until it just change raw smell.
  5. Add in chopped onion and saute well until translucent.
  6. Now add in chopped tomato and salt to taste.
  7. When tomato become soft add coriander,turmeric powder,black pepper powder and  saute well for a minute.
  8. Now add cleaned mutton and mix well. If you are using pressure cooker, you don’t need to add any water. From mutotn and onion you will get enough liquid to cook the mutton, close the lid and cook until you get 8 to 10 whistle or time may vary as per the meat you used.  or if you are using normal pot, add enough water to cook the mutton.
  9. By the time grind the soaked cashew with coconut milk until smooth and keep aside.
  10. When the mutton cooked completely, add in cashew coconut milk paste to it and boil for 4 to 6 minutes. At this time adjust the salt and pepper if needed.
  11. Switch off the flame and add chopped coriander leaves.

Tips & Tricks :-

  • You can use mutton or lamb, cooking time may vary as per the meat you used.
  • Chicken can also be used instead of mutton/lamb.
  • Curry will thicken as it sits, so you can add bit more water if you prefer before serving.

Kerala style mutton kuruma (Mutton in cashew and coconut milk)

8 Comments Add yours

  1. Chitz says:

    They look so yum.. Am bookmarking !

    Liked by 1 person

    1. nadishaf says:

      Thank you so much 😊….hope you gonna love it!!!


  2. mistimaan says:

    Looks delicious 🙂

    Liked by 1 person

    1. nadishaf says:

      Thank you 😊

      Liked by 1 person

  3. chef mimi says:

    I love this. My favorite Indian dishes are kormas, with creamy nut-based sauces.

    Liked by 1 person

    1. nadishaf says:

      Yeh they are absolutely delicious!! hope you will love this version too, if you happen to try!!

      Liked by 1 person

  4. mariyaah says:

    Oh wow! such yummy food all on one platform.
    We make mutton korma usually like this at our home omitting the nuts. I’ll try adding them next time and see what difference does it make.
    I found your blog from the blogging meetup and I am glad I did.
    Happy blogging


    Liked by 1 person

    1. nadishaf says:

      Thank you sooo much Mariyaah 😀Welcome to my precious space! Soo glad to have you here!!
      Adding nuts paste makes curry rich and it will definitely taste better, hope you will love this version of Kurma!! Would love to hear from you, if you tried!!
      Stay around and happy blogging to you too!

      Liked by 1 person

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